MrCerealKiller
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- Sep 4, 2021
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(Not sure if this is the appropriate place to post. Apologies, I'm new to the forum.)
A picture of the "Kraft Double Cheese IPA" has become somewhat of a joke among my friends:
I was thinking about trying to make it a reality as a joke gift for an upcoming occasion. I understand this may be sacrilege and I'm certainly not expecting it to taste very good, but I'm wondering if there is a way to approximate this.
I know that the powder in the Mac'n'cheese is actually mostly whey, but there are some amounts of milk product. There is also the possibility of enzymes/cultures being present, but this should be in incredibly small amounts if any... I was considering dissolving the cheese powder in water and adding it during secondary fermentation. This seems like the most obvious thing to try... I am kind of assuming that by the time it reaches secondary fermentation, the environment is too harsh (alcoholic/acidic) for anything strange to happen with the addition of powder itself (apart from the usual things that could go wrong).
If anyone foresees ways this could go horribly wrong, has a suggestion of what ratio to start out with, or knows a way to approximate the flavour without using the cheese powder, I'm all ears.
Generally, I'm just not sure how feasible this is. Any insight would be greatly appreciated.
A picture of the "Kraft Double Cheese IPA" has become somewhat of a joke among my friends:
I was thinking about trying to make it a reality as a joke gift for an upcoming occasion. I understand this may be sacrilege and I'm certainly not expecting it to taste very good, but I'm wondering if there is a way to approximate this.
I know that the powder in the Mac'n'cheese is actually mostly whey, but there are some amounts of milk product. There is also the possibility of enzymes/cultures being present, but this should be in incredibly small amounts if any... I was considering dissolving the cheese powder in water and adding it during secondary fermentation. This seems like the most obvious thing to try... I am kind of assuming that by the time it reaches secondary fermentation, the environment is too harsh (alcoholic/acidic) for anything strange to happen with the addition of powder itself (apart from the usual things that could go wrong).
If anyone foresees ways this could go horribly wrong, has a suggestion of what ratio to start out with, or knows a way to approximate the flavour without using the cheese powder, I'm all ears.
Generally, I'm just not sure how feasible this is. Any insight would be greatly appreciated.